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Kung Pao Chicken

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Ingredients

  • Kung Pao Chicken sauce (below)
  • 2 cups chicken broth
  • 1 cup white rice*
  • 2 teaspoons sesame oil
  • 1/4 teaspoon salt
  • 1 pound chicken, cut into 1” pieces
  • 2 bell peppers, chopped
  • 1 onion, chopped
  • 1 cup carrots, sliced thin
  • 1/2 cup peanuts
  • 2 green onions, sliced

Sauce:

  • 1/2 cup chicken broth
  • 1 tablespoon sesame oil
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon white vinegar, sub seasoned rice vinegar or white wine vinegar
  • 2 tablespoons chili sauces, sub 2 tablespoons sriracha and 1/2 teaspoon garlic powder or minced garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch

 

Instructions

  1. Mix together all of the sauce ingredients and set aside.
  2. Mix together the 2 cups of broth, 1 cup rice, 2 teaspoons sesame oil, and 1/4 teaspoon salt in a medium pot, turn the heat to high to bring it to a boil, cover with a lid, turn the heat to low, and simmer for 20 minutes.
  3. Brown the pieces of chicken over medium high heat for 10 minutes in a large skillet.
  4. Add the bell peppers, onions, and carrots to the chicken and cook another 6-8 minutes.
  5. Pour in the the Kung Pao sauce and peanuts, and simmer another 5 minutes until the sauce has thickened. 
  6. Serve over the white rice, and top with sliced green onions.

Notes

You can use white or dark meat chicken or a combination of both for this recipe. If you are using brown rice, you will need to simmer it for 45-50 minutes total.